Berbere-crusted scallops with cauliflower couscous and vadouvan foam from Mourad: New Moroccan: The Cookbook (page 212) by Mourad Lahlou

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Notes about this recipe

  • TrishaCP on February 26, 2016

    This recipe is truly delicious. Vadouvan is heavenly with cauliflower and scallops. (I used my own vadouvan and berbere rather than the book's, since I already had some on hand.) I think this is best as an appetizer rather than a main course (the book says either)- it is simultaneously light and rich and just seems more appropriate as a starter when you want a few delicious bites. Most of the components can be prepared ahead- you really just need to cook the scallops at the last minute- so I think that would work. (Use your judgment on how long to cook the scallops- the book's instructions were not long enough for my large scallops.) I have never made cauliflower couscous before and I definitely would again- it was very easy and the technique was spot on. The puree was thinner than I wanted, but that can be rectified by holding back some of the cooking liquid before blending it. My butter never foamed, but not a big deal to the end result. Delicious!

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